This recipe includes all of the wonderful flavors of spring. Fresh Asparagus is cooked with Summer Savory (and a bit of Nutmeg) and blended smoothly into a creamy soup. The finished soup is topped with fresh chopped chives for even more of a fresh spring taste. A delightful soup with delicious flavors that go together beautifully.
Cook in a covered saucepan:
1 1b fresh asparagus, chopped
1/4 cup chopped onion 1 cup chicken broth 2 tsp Summer Savory
When asparagus is just tender, place the above in a blender and blend until smooth (NOTE: save a few asparagus tops and put aside to use in the finished soup).
Heat in a Saucepan: 2 Tblspns butter, 2 Tblspns flour, 1/2 tsp salt,
1/2 tsp Nutmeg, and a Dash of pepper.
1 additional cup of chicken broth and 1 vegetable bouillon cube.
Cook over medium heat, stirring constantly until mixture reaches boiling point.
1 cup light cream
Stir a little of the hot mixture into 1/2 cup sour cream and then add to the soup. Add:
1 tsp. fresh lemon juice
Heat just to serving temperature, stirring frequently. Just before serving, sprinkle with fresh chopped chives and the reserved Asparagus tops.